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Photo: Emma Willetts
Riverstone Kitchen's butternut pumpkin with tahini yoghurt and dukkah
Serves 2
Ingredients
½ small butternut pumpkin
salt and pepper
2 Tbsp olive oil
1 tsp ground cumin
1 cup natural yogurt
1 Tbsp tahini paste
½ tsp crushed garlic
2-3 Tbsp dukkah (see below)
¼ cup chickpeas, cooked and drained
½ cup salad greens, optional
extra virgin olive oil
Dukkah - Makes a cup and a bit
⅔ cup roast hazelnuts
⅓ cup sesame seeds
3 Tbsp coriander seeds
2 Tbsp cumin seeds
I Tbsp olive oil
Method
Preheat oven to 200C. Remove the skin and any seeds from the pumpkin before cutting the flesh into 1cm-thick slices.
Place pumpkin on to a baking paper-lined oven tray, drizzle with olive oil and season with cumin and salt and pepper.
Place in oven and roast for 30-40 minutes until cooked and tender. Remove from oven and keep to one side. In the meantime, mix the yoghurt, tahini and garlic together until well combined and season to taste.
Spread the yoghurt over the plates or plate you wish to serve on. Place the hot pumpkin on top. Spoon over the dukkah and finish with the chickpeas, salad greens and a lash of extra virgin olive oil.
Serve as a side to lamb, fish or poultry or add poached eggs for a healthy breakfast or light lunch.
Dukkah
Makes a cup and a bit
Preheat oven to 200C. Place hazelnuts and seeds into a spice or coffee grinder and blitz until a semi coarse texture. Place on an oven tray and drizzle with the olive oil.
Toast dukkah in the oven until fragrant and lightly coloured. Remove from oven and allow to cool before storing in an airtight container until ready to use. Keeps for several weeks.
Requested by Catherine Davidson, of Dunedin. Provided by Bevan Smith at Riverstone Kitchen.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
